Performance of a DNA probe-based Salmonella test in the AACC check sample program

The performance of the GENE-TRAK Salmonella assay in food as been evaluated with samples of flour or flour based bakery mix provided by the American Association of Cereal Chemists (AACC) check sample program. Six pairs of coded samples were tested from November 1986 through September 1987. The test...

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Bibliographic Details
Published in:Journal of food protection 1988-07, Vol.51 (7), p.579-580
Main Authors: SALL, B. S, LOMBARDO, M, SHERIDAN, B, PARSONS, G. H
Format: Article
Language:English
Subjects:
adn
baking
Biological and medical sciences
coccion al horno
cuisson au four
dna
enfermedades transm por alimentos
farine
flours
food hygiene
Food industries
Food microbiology
foodborne diseases
Fundamental and applied biological sciences. Psychology
harinas
higiene de los alimentos
hygiene des aliments
maladie transmissible par aliment
salmonella
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Summary:The performance of the GENE-TRAK Salmonella assay in food as been evaluated with samples of flour or flour based bakery mix provided by the American Association of Cereal Chemists (AACC) check sample program. Six pairs of coded samples were tested from November 1986 through September 1987. The test correctly identified all six positive and six negative samples. This included a lactose positive Salmonella strain that was missed by a large majority of the other laboratories that participated in the survey. These results indicate that DNA probe technology can provide not only more timely results than traditional methods, but in some cases can actually provide more accurate information.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-51.7.579